You Got Beer, You Got Bread!

I wanted an accompaniment for my dinner tonight that would be quick to fix.  I already had the oven going for a roast, so I thought,"how about bread", but then I realized I didn't have time to rise a loaf. Even with my quickest yeast bread recipe, it takes and hour and a half, start to finish (that includes using a bred maker!).  I thought maybe a quick bread.  We had biscuits for breakfast, so again for dinner would be no fun, but all the recipes I had were for muffins, pancakes, fruit breads, none of which appealed. Then I remembered a recipe I used many years ago for beer bread. It was ok, but was very salty.  I thought I would try one more time, but try to eliminate some of the sodium. I found a recipe online that did the trick.  I did have to make a few changes to it though, due to happy happenstance. 

I asked my hubby for a bottle of beer from the beer fridge.  I told him any old one would do.  Sometimes, when we have parties, someone might bring a beer that is not "popular", so to speak, and it sits in the beer fridge for a while. Instead, he brought me a Guinness Black Stout.  I commented that the beer was probably too nice for the bread, and secretly worried it would be too bitter for the bread. But worrying I would hurt his feelings, I took the beer with a smile on my face. So glad I did! After baking, when we tasted it, it tasted like banana bread!! Made me think, "hmmmm, nuts might work in this...." then our friend tried some and said, it would taste even better with a crumb topping. Again, "hmmmm."  So, here my friends is the result:

Stout Beer Bread

Preheat oven to 350 degrees

3 C Flour

3 t Baking Powder

1 t Salt

1/4 C Flour 

1 Bottle Stout Beer

1/4 C shortening

1/4 C Finely Chopped Nuts

1/4 C Butter/Margarine

1/4 C Brown Sugar

1/4 C Flour

In a large bowl, combine flour, baking powder, and salt.  Cut in shortening.  Add beer and nuts.
Mix until just combined. Pour into greased loaf pan.
In a smaller bowl, combine flour and brown sugar. Cut in butter.

Crumble over loaf.
Bake 45-60 min until toothpick comes out clean from center of bread.

Let sit for 30 min. before slicing.

7 Basic Food Groups

Going into World War II, the eager young men volunteering to join the military taught the government an interesting fact, Americans were out of shape, suffering from malnutrition, and had little understanding of what a healthy meal consisted of. Our government went on an all out effort to find out what make a nourishing meal, and share that information with the public.

The Government came up with the Seven Basic Food Groups.  The food groups we are know now are set up according to how our bodies process the foods; Meats and Proteins, Fruits, Vegetables, Grains, Dairy, Fats.  During the most of the 20th century, we looked at the food groups according to the vitamin and minerals content and how much our bodies needed. The food groups essentially broke down to Non-starch based Vegetables, Citrus and Vitamin C Fruits and Veggies, Starchy Fruits and Vegetables, Dairy Products, Animal Based Proteins, Grains, and Fats.

The Seven Basic Food Groups were a great idea, but hard to follow. Between import issues, feeding our growing military and trying to share with the Allies, some foods became scarce and rationing was required. Trying to make sure your family got food from each group was almost impossible.  In cooperation with the government, a plethora of pamphlets were written and cookbooks revised to meet the needs of a changing country's health.  More women were working full time or volunteering now, they didn't have time to make the elaborate meals they used to, let alone make a menu.  What was available at the grocer was changing daily and they couldn't depend on a food being available from one week to the next. 

Many of these pamphlets and cookbooks had menus, including substitutions, anticipating possible shortages.  Much of the emphasis was on foods that were plentiful but considered cast offs at the time. We have now learned some of these foods are essential to optimal health; whole grains, beans, bran, lean meats, and fish.  Organ meats were also considered healthful and encouraged as a replacement for more traditional meats.  Although they are high in fats, they are rich in iron, omega fatty acids and other trace minerals.  

Due to food shortages, a campaign was started to encourage the people on the home front to begin growing their own fruits and vegetables, canning, and dehydrating.  Many people raised rabbits and chickens for food as well. No need for preservatives, because everything was fresh! And working in the yard to take care of your garden gave you vitamin D from the sun and exercise.  

Ok, this WHOLE dissertation is to say, the war may have helped save our health! Although the end of the 20th Century brought huge changes in our ideas of health and nutrition. We believed that fat-free, sugar-free,  and low carb was what we needed. But recent research in the new century is showing our grandparents probably had it right all along (apart from the fact they are living into their 90's and 100's).  Something that rationing taught our grandparents was everything in moderation.  They couldn't splurge.  Not only was the food unavailable, it was unpatriotic to over-do anything.  A concept foreign to our modern culture, moderation is the key to any good dietary lifestyle.

I am going to use this blog to share information I have gathered from the cookbooks and items I have collected over the years from WWII.  I love to cook, so as I try new recipes or find tips, I will share them here.  And please, feel free to contact me if you have any questions or suggestions I can share with everyone.